Parangi Kai Puzhi Kuzhambu

Parangi Kai Puzhi Kuzhambu is a traditional South Indian dish made with yellow pumpkin (parangi kai) and cooked in a tangy tamarind-based gravy. Service hot with steamed rice.

Parangi Kai Puzhi Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Looking for a tangy and flavorful South Indian dish? Try Parangi Kai Puzhi KuzhambuA made with yellow pumpkin and tamarind-based gravy. Perfect with steamed rice!


  • Yellow Pumpkin – 1 small piece

  • Garlic flakes – 10

  • Sambar (pearl) Onion – 10

  • Sambar Powder – 1 tablespoon

  • Turmeric Powder – 1/4 teaspoon

  • Tamarind – a small lemon size

  • Gingelly Oil – 2 tablespoon

  • Mustard – 1/2 teaspoon

  • Fenugreek seeds – 1/2 teaspoon

  • Asafoetida Powder – a pinch

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste


  • Soak tamarind in water and extract the juice and make 2 to 3 cups of tamarind juice by adding enough water.
  • Wash and remove the skin and seeds from the pumpkin and cut it into medium cubes.
  • Peel the skin from garlic flakes and sambar onion.
  • In a kadai put the oil and when it is hot add mustard. When it pops up add fenugreek and and asafoetida powder and fry till it become slightly red.
  • Add garlic flakes, small onion, curry leaves and fry for few seconds.
  • Then add pumpkin pieces along with sambar powder and turmeric powder. Mix well.
  • Then add tamarind water and salt. Stir well and allow to boil on medium flame till the pumpkin is cooked soft.
  • Remove and serve with hot rice.

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